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Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia .
Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong fire with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables.
Ipomoea aquatica (water spinach; 蕹菜; wèngcài) semi-aquatic with hollow stems and long, lance-shaped leaves. Known as kangkong in South-East Asia, sold as "Ong Choy" or "On Choy" in West Coast North American Chinese markets. Malabar spinach, (落葵; luòkuí) with thick, succulent, heart-shaped leaves
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Amaranthus dubius, the red spinach, Chinese spinach, (simplified Chinese: 苋菜; traditional Chinese: 莧菜; pinyin: xiàncài), spleen amaranth, hon-toi-moi, yin choy, hsien tsai, or Arai keerai (அரை கீரை) is a plant species. It belongs to the economically important family Amaranthaceae.
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Cleome serrulata, known as Navajo spinach; Ipomoea aquatica, known as water spinach, river spinach or Chinese spinach; Morogo, or African spinach, referring to a group of at least three different dark green leafy vegetables; Rumex acetosa, also known as spinach dock; Tetragonia tetragonioides, known as New Zealand spinach or sea spinach
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